This baked apple French toast, which can be made ahead of time, is a lovely mash-up of French toast and apple pie. It would make a special holiday brunch dish.
This baked apple french toast, a lovely combination of French toast and apple pie, can be made ahead of time and is sure to become a beloved family tradition. It can be put together and baked right away, or you can prepare it the night before, put it in the fridge, and bake it the next morning when you’re ready to eat.
It’s okay to substitute apple cider or more half-and-half in place of the bourbon that I like to add to the custard mixture for depth of flavor. With a drizzle of maple syrup, a sprinkle of confectioners’ sugar, and bacon on the side, serve the baked apple French toast.
Here is 3 recipe(s):
Baked Apple French Toast
This baked apple French toast, which can be made ahead of time, is a lovely mash-up of French toast and apple pie. It would make a special holiday brunch dish.
Prep: 15min
Total: 1h10min
Yield: 8
Serving size, 473 calories, 18 g of fat, 65 g of carbohydrate, 11 g of protein, 9 g of saturated fat, 33 g of sugar, 4 g of fiber, 358 mg of sodium, and 177 mg of cholesterol.
Ingredients:
- One 1-lb challah or raisin challah
- 5 large eggs
- 1½ cups half & half
- 3 tablespoons maple syrup
- 2 tablespoons bourbon (optional; use apple cider or half-and-half in its place)
- 1 teaspoon vanilla extract
- Heaping ¼ teaspoon salt
- 4 tablespoons unsalted butter
- 4 large Granny Smith apples, peeled and thinly sliced
- ¼ cup + 2 tablespoons packed dark brown sugar
- 6 tablespoons maple syrup
- 1 teaspoon ground cinnamon
- Confectioners’ sugar and/or maple syrup
Instruction:
- Butter a 9 x 13-inch or 3-QT baking dish. Slice the bread into ¾-inch-thick slices.
- the eggs, half the sugar, and the vanilla in a sizable bowl.
- After roughly five seconds of dipping each challah slice in the custard mixture, arrange them in an overlapping pattern in the baking dish that has been prepared. Make sure the bread covers the entire bottom of the dish. Pour any remaining custard over the bread. Set aside.
- Melt the butter in a sizable sauté pan over medium-high heat. Add the apples, brown sugar, maple syrup, and cinnamon. Cook for about 8 minutes, stirring frequently, until the apples are softened and the sugar-syrup has thickened. Spread the bread with an even layer of apples and sugar-syrup, making sure to use all of the syrup. If not baking right away, wrap the dish in plastic wrap and place it in the refrigerator overnight. Otherwise, proceed with the recipe.
- Set a rack in the middle of the oven and heat it to 350 degrees.
- Bake for 25 minutes with the aluminum foil covering the baking dish. After about 20 minutes more of baking, remove the foil and continue baking until puffed and golden. Remove from the oven and sprinkle with confectioners’ sugar using a fine sieve. Serve with maple syrup.
Apple French Toast Bake
7-ingredient french toast bake with cinnamon apples. Crispy, tender, full of delicious fall flavor.
Prep: 20min
Total: 80min
Serving Size: 1 g
serving size 1 g, calories 226 kcal, 33 g of carbs, and 7 g of protein. 5 g, Fat 7. 3 g of saturated fat, 232 mg of sodium, and 3 g of fiber. 2 g, Sugar 20 g.
Ingredients:
- 6-8 cups day-old whole grain bread ((cubed*))
- 7 large eggs
- 2 cups milk ((I used lightly sweetened vanilla almond milk))
- 3/4 tsp cinnamon ((divided))
- 4 medium apples ((cored, peeled, and sliced into wedges*))
- 2 Tbsp butter ((I used Earth Balance))
- 1/2 cup brown sugar ((divided))
Instruction:
- Grease a 9×13 baking pan and preheat the oven to 375 degrees F (190 degrees C). If necessary, adjust the number or size of pans.
- Add enough bread cubes to the baking pan to completely cover the bottom and about 1 inch up the sides. 5 inches. On the pan, you don’t want to see any bare spots, but you also don’t want the dish to be overflowing with bread.
- In a mixing bowl, combine the eggs, milk, and 2/3 of the cinnamon (instead of the original 1/2 tsp. Pour over the bread, pushing it down to absorb the liquid with your hands or the back of a wooden spoon. After adding the liquid, if you find that you have too much bread, just remove a few pieces. Alternatively, you could add more bread cubes if there is too much liquid. (see photo).
- Add the apples and butter to a big skillet over low heat. 1/4 tsp of the cinnamon called for in the original recipe should be sprinkled on top. Stir and cover to let the mixture steam for a little while. Remove the cover and sprinkle 2-3 Tbsp of brown sugar on top when they begin to become tender, which should take about 4-5 minutes (this will depend on your preference and whether you used sweet or tart apples; the amounts should remain the same if you are changing the batch size). Continue cooking with cover off until tender and slightly caramelized. Be careful not to leave the cover on for too long because you don’t want them to become mushy. Remove from heat to cool slightly.
- Make sure the bread is thoroughly soaked by checking. Turn any cubes that have a dry top with your hands to make sure all of the pieces are wet. 1/4 cup of the remaining brown sugar (as specified in the original recipe; adjust if batch size is changed) should be sprinkled on top.
- After that, spoon 3/4 of the apples over the bread and use your fingers to press them down into the cracks. It’s acceptable if a few slices are resting on top (see picture).
- Bake for 45 to 1 hour on the middle rack. The bread and apples will be golden brown and the egg mixture won’t be wet anymore when it’s finished. Bake for an additional 5 to 10 minutes if the center is still jiggly or wet after inserting a fork.
- Remove from oven and serve immediately. Add any leftover sautéed apples and maple syrup to the top of each slice. Although this dish is best when fresh, you can keep leftovers in the fridge for up to a couple of days and reheat in the microwave.
Apple Cinnamon French Toast Bake Recipe by Tasty
French bread, Granny Smith apples, brown sugar, cornstarch, eggs, milk, vanilla, cinnamon, maple syrup, powdered sugar, and whipped cream are required.
Yield: 4 servings
Nutritional Information: 671 calories, 115 grams of carbohydrate, 13 grams of fat, 5 grams of fiber, 25 grams of protein, and 66 grams of sugar.
Ingredients:
- 12 oz french bread, a day old
- 2 granny smith apples, peeled
- 1 cup brown sugar
- 2 teaspoons cornstarch
- 6 eggs
- 2 cups milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- ¼ cup maple syrup
- powdered sugar, to taste
- whipped cream, to taste
Instruction:
- Cut the bread into 1-inch (2 ½ cm) cubes.
- Dice peeled apples into small bite-size pieces.
- Preheat the oven to 350˚F (180˚C).
- Combine the bread, apples, sugar, and cornstarch in a medium bowl.
- Whisk the eggs, milk, vanilla, and cinnamon in a different bowl.
- Pour egg mixture into the bread bowl.
- Stir the ingredients well, then pour into a greased baking pan that measures 9 by 13 inches (33 by 23 cm).
- Drizzle with maple syrup.
- Bake for 45 minutes or until golden brown.
- Enjoy!
Apple Cinnamon French Toast Bake
FAQ
How do you make French toast not soggy after baking?
How to prevent French toast from becoming soggy? Lightly toast the bread before soaking, and don’t let the bread sit in the custard for an extended period of time.
What is the trick to making good French toast?
- 01 of 07. Think beyond basic bread. …
- 02 of 07. Cut thick slices and give them a hearty soaking.
- 03 of 07. Jazz up your egg-milk batter. …
- 04 of 07. Rethink your maple syrup. …
- 05 of 07. Think beyond maple syrup. …
- 06 of 07. Use a non-stick pan. …
- 07 of 07. Don’t skip butter.
Why is my French toast casserole soggy?
Why is my French toast casserole soggy? Too much egg mixture may be the cause of your casserole’s excessive moisture. Make sure to use thick, heavy bread rather than sandwich loaf slices because we’ve never had an issue with this recipe turning out too soggy.
What is the best temperature to cook French toast?
Pre-heat a nonstick griddle to 375° on your stovetop (or heat a skillet over medium heat), lightly oiling or buttering if desired, and cook French toast there.